"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fondant Recipe

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This recipe for Fondant, by , is from Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rebecca Corbeau

Category:
Category:

Ingredients:  
Ingredients:  
16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tbsp. water
2 lbs icing or powdered sugar
1/2 cup Crisco shortening

Directions:
Directions:
In a large microwavable bowl, melt marshmallows and 2 tablespoons of water in a microwave.

Kneading the fondant dough: Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading like you would bread dough. You will immediately see why you have greased your hands. Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking.

If the mix is tearing easily, it is to dry so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead more and maybe add a few more drops of water.

Number Of Servings:
Number Of Servings:
1 lbs.
Preparation Time:
Preparation Time:
10 min

 

 

 

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